Eggs Benedict Casserole!!! This dish takes your favorite flavors and combines it into an easy to make casserole. No poaching eggs! And just in time for Sunday brunch. 😉
I discovered this recipe in a Southern Living cookbook years ago. It’s my husband’s favorite breakfast dish. I love that it’s super easy to make and everyone always loves it.
You have to make ahead and let sit overnight in the refrigerator. It takes about an hour to cook. Those two things are the hardest part of this recipe!
1 package (6 muffins) English Muffins, cut into cubes, 12 oz. Canadian Bacon, cut into cubes, 6 large eggs, 2 1/2 cups milk, 1/2 tsp dry mustard, 1/2 tsp salt, 1/4 tsp black pepper
Combine muffins and Canadian bacon in lightly greased 9×13 dish. Then mix eggs, milk, mustard, salt and pepper together. Pour over the bread mixture. Cover and refrigerate for at least 8 hours. Preheat oven to 375 degrees. Cover pan with foil and back for 30 minutes. Uncover and then back an additional 25 minutes. Once done, remove from oven, slice, and serve immediately.
I also make hollandaise sauce to pour over it. The recipe for that is below:
3 pasteurized eggs, 1 tbsp lemon juice, 2 tbsp water, Dash of ground red pepper, 3/4 cup butter
Proceed first five ingredients in a blender until smooth. Melt butter but do not let it boil. Pour butter through hole in blender lid in a slow, steady stream. Blend until thickened.
I usually make the hollandaise sauce when the casserole has a few minutes left. I pour the sauce over a slice of the casserole and serve.
Do you like casseroles for breakfast or brunch? What’s your go to dish? Can’t wait to hear from you! Love, TC